Make a pot of creamy beetroot risotto and enjoy it’s deliciousness for a cozy lunch or dinner at home.
Prep Time: 15 mins
Cook Time: 45 mins
4 small raw beetroots, peeled and cut into cubes
1 tablespoon olive oil
1 small red onion, finally chopped
1/2 teaspoon ground coriander
1/2 teaspoon thyme
salt and pepper, to taste
1 cup carnaroli risotto rice
125 ml dry white wine
750 ml vegetable stock or water
fresh basil leaves, for serving
Preheat oven to 180°C and line a baking tray with parchment paper. Arrange beetroot cubes on the prepared tray and bake for 30 minutes or until tender. Remove from the oven and let cool. Once cool, place beetroot cubes into a blender and puree, set aside.
In a large pot heat olive oil over medium heat, add onions, coriander, thyme, season to taste and cook for about 5 minutes until golden. Add in rice and wine, bring to a boil and simmer for 5-10 minutes. Stirring constantly, add in stock/water a ladle at a time, giving the rice time to absorb the liquid, for 15 minutes. Stir in beetroot puree and cook for another 5 minutes. Serve warm garnished with fresh basil leaves and enjoy.